- 2 cups long-grain white rice
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons olive oil
- 1 teaspoon salt
- 4 cups chicken broth, homemade or canned low-sodium broth
Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.
Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.